Crispy Smashed Potato Salad is all about the best of both worlds—tender, fluffy potatoes with golden, crispy edges. These little smashed potatoes get a perfect crunch on the outside while staying soft inside, then they’re tossed with a tangy, flavorful dressing and fresh herbs that brighten everything up.
I love making this potato salad because it’s not your usual creamy kind. The crispy texture really surprises people and adds a fun twist. I usually use small new potatoes or baby Yukon Golds because they hold their shape well and get that perfect smash every time. A tip I’ve learned is to let the potatoes bake long enough so the edges crisp up beautifully—that extra time makes all the difference.
This salad is fantastic for picnics, barbecues, or just a simple weeknight side. I often bring it to gatherings and it’s always a hit—the crunchy bits make it so addictive. Sometimes I serve it warm right out of the oven, but it’s just as good chilled the next day, which makes it super convenient to prepare ahead. It’s a new favorite in my kitchen for sure!
Key Ingredients & Substitutions
Potatoes: Small new or baby Yukon Gold potatoes are great for smashing because they stay firm. If you can’t find these, fingerling potatoes work well too. Avoid big, starchy potatoes as they might fall apart.
Dressing: Sour cream adds creaminess, but Greek yogurt is a lighter and healthy swap. Mayo balances the tang; you can go full mayo if you prefer richer salads. Lemon juice brightens the flavor, but white vinegar works nicely too.
Fresh Dill: Dill brings a fresh, herbal note essential to this salad. If you don’t have dill, fresh parsley or chives can be a good stand-in, but dill really makes the salad feel special.
Bacon (Optional): Crispy bacon adds crunch and smoky flavor. For a vegetarian option, skip bacon or add toasted nuts like walnuts or pecans for texture.
How Do I Get Crispy, Golden Edges on Smashed Potatoes?
Crispy edges are the highlight here and come from baking the smashed potatoes properly. Here’s how:
- Boil potatoes until tender but not falling apart.
- Let them cool just enough so you can handle them without breaking.
- Gently “smash” each potato about ½ inch thick using a glass bottom or masher—too much pressure can cause mash instead of crispy pieces.
- Drizzle generously with olive oil and season well with salt and pepper to help browning.
- Bake in a hot oven (425°F) to brown the edges—don’t crowd the pan; space them out for maximum crispiness.
Make sure not to flip them too soon after baking. Let them crisp completely on one side before turning if needed. This slow roasting is what creates the addictive crunch!
Equipment You’ll Need
- Large pot – I use it to boil the potatoes until tender, which makes smashing easier.
- Baking sheet – essential for roasting the smashed potatoes and making them crispy.
- Parchment paper or cooking spray – helps prevent sticking and makes cleanup easier.
- Glass bottom or potato masher – perfect for gently smashing the potatoes without breaking them apart.
- Whisk or fork – for mixing the dressing ingredients smoothly.
- Mixing bowl – to toss the cooked potatoes with the veggies and dressing before serving.
Flavor Variations & Add-Ins
- Swap bacon for toasted nuts or sunflower seeds for a vegetarian crunch.
- Mix in chopped fresh herbs like parsley, chives, or basil to change up the flavor.
- Add diced roasted red peppers or cherry tomatoes for a colorful, juicy twist.
- Use a different dressing base—try Greek yogurt with fresh lemon and herbs for a lighter version.
How to Make Crispy Smashed Potato Salad
Ingredients You’ll Need:
For The Potatoes:
- 1.5 lbs small new potatoes or baby Yukon Gold potatoes
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 1/2 cup celery, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped, plus extra for garnish
- 2 slices bacon (optional), cooked until crispy and crumbled
- 1/4 cup cucumber slices (optional for freshness)
For The Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This potato salad takes about 15-20 minutes to prep, 25-30 minutes to bake the potatoes, plus a few minutes to mix and toss everything together. You can serve it right away warm or chill it for at least 1 hour if you prefer a cold salad.
Step-by-Step Instructions:
1. Boil and Prepare Potatoes:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. Rinse the potatoes, then put them in a large pot covered with cold water and add a teaspoon of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
2. Smash and Roast:
Drain the potatoes and let them cool just enough to handle. Place the potatoes spaced out on the baking sheet. Use the bottom of a glass or a potato masher to gently press each potato down until it’s about ½ inch thick but still in one piece. Drizzle the smashed potatoes with olive oil and season with salt and pepper. Bake for 25-30 minutes until the edges turn golden brown and crispy.
3. Make the Dressing and Toss Salad:
While the potatoes bake, whisk together the sour cream (or Greek yogurt), mayonnaise, Dijon mustard, lemon juice, honey, minced garlic, salt, and pepper in a bowl. In a large mixing bowl, combine celery, red onion, fresh dill, and optional cucumber slices. When the potatoes are done and have cooled slightly, add them to the bowl with veggies.
4. Combine and Serve:
Pour the dressing over the warm potatoes and vegetables, gently tossing to coat everything well. Sprinkle the crispy crumbled bacon and extra dill on top for garnish. Serve your crispy smashed potato salad warm or chill it for an hour to enjoy cold. Both ways taste amazing!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh small potatoes for smashing and crispiness. Frozen potatoes tend to be too soft and may fall apart when smashed. If you only have frozen, thaw them completely and pat dry before proceeding.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the potatoes and dressing in advance. Store the cooked potatoes and dressing separately in the fridge for up to 2 days. Toss them together just before serving to keep the potatoes crispy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The crispy edges may soften, so you can re-crisp them briefly in the oven before serving if you like.
What Can I Substitute for Bacon?
If you want a vegetarian option, skip the bacon and try adding toasted nuts like walnuts or pecans for extra crunch and flavor. Smoked paprika sprinkled on the potatoes also adds a nice smoky touch.
